Old Skool New England Scallops and Sketti

1. Bring pot of salted water to boil.
2. Thinly slice up 2 leeks and saute in butter and olive oil. Set aside.
3. Mince up a clove of garlic and about a teaspoon of fresh green peppercorns.
4. When water boils throw in Spaghetti. You have about 12 to 13 minutes from here till done.
5. In same pan as you cooked the leeks, add more butter and olive oil. Salt and pepper 6 beautiful diver scallops from Alicia at GeeWhataDeal Seafood. When fat is ready, add scallops to pan. Saute until browned, but not cooked though. I partially covered the pan to speed up cooking. Set aside.
6. Add leeks back into pan. Add garlic and peppercorns. Add some white wine and allow to cook off. Add a little Dijon mustard. Put scallops back into pan and cover.
7. Slice up some fresh arugula from Steve's Farm.
8. When pasta is done, drain and add olive oil and lemon and salt to toss.
9. When scallops are done, pull from heat, add sliced arugula and some lemon juice to pan and stir.
10. To serve, put spaghetti in 2 bowls and dish out Scallops and sauce on top. Salt and pepper to taste.


Eric loved this. Reminded him of Boston where he went to college but also of Ojai where we live now. I ate my entire dish. He only ate half. Haha!

Breakfast from Last Night Leftovers

1. We fried up the leftover french potato salad from last night in Olive Oil.
2. In same pan, fried up our local organic eggs.
3. Served eggs on top of potatoes with leftover tomato salad from last night.

YUM!

French Potato Salad

1. Boil 4 delicious red potatoes from Steve's Farm

2. Meanwhile, make the dressing:
- minced shallots mixed with red wine vinegar (let this sit for a while)
- salt and minced garlic
- chopped capers
- good Dijon mustard
- pepper
- olive oil

3. When potatoes are done, drain. Cut up into desired size and mix with the dressing.

We served the potato salad along side the fish.

Seared Miso Ahi Tuna with Fennel, Daikon Salad and Leeks

1. Thinly slice one leek from Tutti Frutti.
2. Saute up leek on medium/low heat in olive oil. Set aside when done.
3. Thinly slice 2 fennel bulbs from BD and squeeze with lemon juice.
4. Thinly slice daikon radish from Rainbow and squeeze with lemon from Eric's tree. Create a "salad" with the fennel and the radish on the plates.
5. Grate zest from one or two lemons.
6. Finely chop super thin scallions from B.D.
7. Slice hunk of tuna from Alicia at GeeWhataDeal into four 1" steaks. Smear with Red Barley Miso from Farmer and the Cook. Heat olive oil and once hot, put steaks on. Sear on one side (about 2 minutes and then sear less on the other).
8. To serve, put pieces of fish on top of the radish fennel salad. Scatter leeks, lemon zest and scallions on top. Along side, serve Tamari soy sauce, wasabi, pumpkin seeds. The fish did not need the condiments, but Eric prefers it like that.

Volunteer Heirloom Bruschetta

Beautiful Ripe Small Heirlooms from Steve's Farm
Red Onion from Farmer and the Cook
Fresh Garlic from B.D.
Arugula from Steve's Farm
Lemon Basil from BD
Balsamic Vinegar from Kim from Argentina
Olive Oil
Fresh Mozzarella from Rainbow

Olivia combined the above ingredients in the perfect combination and sliced the mozzarella, arranging it around the bowl of tomatoes.
I sliced the bread into 1/2 inch thick slices. Toasted one side, then lightly under toasted the other. Removed from oven, rubbed a cut slice of garlic on the slices, poured some olive oil on them and toasted them a little more.
Instead of putting the tomato mixture on the bread, Olivia served the bowl of tomatoes with the bread on the side.

Steve and Olivia Came Over for Dinner

And Steve said, "I'll bring some vegetables and Patron."
And I said, "I'll order some fish from Alicia"

I had a wide open cranial sacrum appointment with Arturo that ended at 6:45.
Steve and Olivia showed up about then.

Alicia had delivered a shy 2lb of ahi tuna and 8 diver scallops.
Olivia came with volunteer heirlooms, leeks, carrots, arugula.
And I had some stuff in the fridge.

We made tomato bruschetta with lemon Basil and fresh mozzarella, french potato salad, miso ahi tuna on a bed of fennel, radish with leeks.

We ate apricots, caramel ice cream and drank black coffee.